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Old 11-13-2012, 03:20 PM   #691
natural320
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Feb 2010
Bucks Co PA
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at the advice of some other members, here is what is going on in my fermenter:

weird bubbles by natural320, on Flickr

it is simply Costco apple juice and a harvested slurry of Wyeast 3068. I was going for a simple cider (like I've done many times before), but returned from a week long vacation to see that.

totally unintentional, I have no idea what it is, but a sample taste was only tart...not puckering sour or anything like that.



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Old 11-13-2012, 03:38 PM   #692
2brew1cup
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Sep 2011
Providence, RI
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Quote:
Originally Posted by natural320

it is simply Costco apple juice and a harvested slurry of Wyeast 3068. I was going for a simple cider (like I've done many times before), but returned from a week long vacation to see that.

totally unintentional, I have no idea what it is, but a sample taste was only tart...not puckering sour or anything like that.
Made this same exact cider yeast combo. It was amazing young but became miserable with age.


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Old 11-13-2012, 03:47 PM   #693
natural320
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Feb 2010
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and I take it that it didn't look like this during your ferment, right?

 
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Old 11-13-2012, 04:00 PM   #694
2brew1cup
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Sep 2011
Providence, RI
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Quote:
Originally Posted by natural320
and I take it that it didn't look like this during your ferment, right?
That is correct.
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Old 11-13-2012, 04:54 PM   #695
mutedog
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Nov 2008
Washougal, WA
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Quote:
Originally Posted by barrooze View Post
Interesting. I did a spontaneous ferment for this one. Left it in the boil kettle overnight next to some rose bushes with cheesecloth covering the opening so maybe that's the driver here.
I just read in The Art of Fermentation that yeast that makes a thready layer like this is know as Kahm yeast and it's common on the surface water of vegetable ferments like pickles or kraut. I'm not finding out a lot of information about Kahm yeast, or what sort of species it might be. Mine only made a thready pellicle like that when exposed to air.
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Old 11-13-2012, 05:22 PM   #696
acidrain23
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Nov 2011
Chicago, IL
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Foreign Extra Stout, with funky pellicle!

Is this Brett contamination? Lacto? Something worse?

 
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Old 11-13-2012, 05:24 PM   #697
barrooze
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Jan 2009
Pearland, TX
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Quote:
Originally Posted by mutedog View Post
I just read in The Art of Fermentation that yeast that makes a thready layer like this is know as Kahm yeast and it's common on the surface water of vegetable ferments like pickles or kraut. I'm not finding out a lot of information about Kahm yeast, or what sort of species it might be. Mine only made a thready pellicle like that when exposed to air.
When I tried the beer after it was fermented, it had a very weird, slightly unpleasant aftertaste I attributed to the wild yeast. It only went down to 1.026, but I mashed at 160 to ensure lots of food for the bacteria to eat over the next several months. The CO2 had a terrible odor during primary as well. You can still get a weird aftertaste from this one, but I'm hoping the souring really knocks it down. Time will tell.
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Old 11-13-2012, 06:27 PM   #698
mutedog
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Nov 2008
Washougal, WA
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Quote:
Originally Posted by barrooze View Post
When I tried the beer after it was fermented, it had a very weird, slightly unpleasant aftertaste I attributed to the wild yeast. It only went down to 1.026, but I mashed at 160 to ensure lots of food for the bacteria to eat over the next several months. The CO2 had a terrible odor during primary as well. You can still get a weird aftertaste from this one, but I'm hoping the souring really knocks it down. Time will tell.
My first batch with it had a bit of a farm yard/grassy sort of taste/aroma to it But that hasn't shown up in any subsequent batches with the yeast.
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Old 11-14-2012, 11:49 AM   #699
lunshbox
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Nov 2011
Gastonia, North Carolina
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Quote:
Originally Posted by acidrain23
Foreign Extra Stout, with funky pellicle!

Is this Brett contamination? Lacto? Something worse?
Looks like brett and lacto. For some reason, I have done three brett beers and always get the same kind of rocky bubbles. I only get the white pellicle when lacto is added.
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Old 11-14-2012, 05:16 PM   #700
acidrain23
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Nov 2011
Chicago, IL
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Quote:
Originally Posted by lunshbox View Post
Looks like brett and lacto. For some reason, I have done three brett beers and always get the same kind of rocky bubbles. I only get the white pellicle when lacto is added.
Cool, thanks! I was thinking about- either 1) knocking it back with some Camden tablets and pitching some fresh yeast, OR 2) let is ride and see what happens... I guess there is always 3) dump it and clean better next time! What should I do?



 
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